Chicken Saltimbocca Buca Di Beppo Recipes

Steps:

• Lightly salt chicken breasts.
• Sprinkle evenly with chopped sage.
• Place sliced Prosciutto on top the chicken and pound it into the breast until the thickness of the chicken measures 3/8-inch.
• Meanwhile, heat olive oil in a saute pan.
• Lightly flour chicken pressed with Prosciutto.
• Place in heated oil, Prosciutto side down.
• Brown one side, turn and brown the other side.
• Drain off excess oil, and deglaze with 4 ounces of white wine.
• Add artichokes, fresh lemon juice, cream and butter and cook until sauce is thickened.
• On a large platter, place chicken breasts topped with reduced sauce and garnish with capers.

Steps:

• Place the chicken cutlets flat on the work surface. Sprinkle the chicken with salt and pepper. Lay 1 slice of prosciutto atop each chicken cutlet.
• Squeeze the frozen spinach to remove the excess water. Season the spinach with salt and pepper. In a small bowl, toss the spinach with 1 tablespoon of oil to coat.
• Arrange an even, thin layer of spinach atop the prosciutto slices. Sprinkle the Parmesan evenly over each. Beginning at the short tapered end, roll up each chicken cutlet as for a jellyroll. Secure with a toothpick.
• Heat the remaining 2 tablespoons of oil in a heavy large skillet over high heat. Add the chicken and cook just until golden brown, about 2 minutes per side. Add the chicken broth and lemon juice, and scrape the browned bits off the bottom of the pan with a wooden spoon. Bring the liquid to a boil. Reduce the heat to medium. Cover and simmer until the chicken is just cooked through, about 8 to 10 minutes. Transfer the chicken to a platter. Simmer the cooking liquid over high heat until it is reduced to about 2/3 cup, about 5 minutes. Season the cooking liquid with salt and pepper, to taste. Remove toothpicks from the chicken. Drizzle the reduced cooking liquid over the chicken and serve immediately.

Steps:

• Cut three lemons in half and use for fresh lemon juice. Pour the juice through a fine strainer. Cut the last lemon into wedges for garnish.
• Begin to heat the olive oil in a 12 inch sauté pan on med-high.
• Pound the chicken to about 1/4 inch thickness.
• While oil is getting hot, lightly season both sides of the chicken breast with salt.
• Lightly dust the chicken breast in the flour, shake off excess flour.
• Place chicken in the sauté pan; when the chicken is golden brown, turn over and brown the other side as well. It is important to brown both sides to insure the chicken is completely cooked through.
• When both sides are nice and brown, add white wine and lemon juice.
• Continue to cook for approximately two to three minutes. The liquid should reduce approximately half.
• Once the liquid is reduced, remove the chicken breasts from the pan and turn off heat.
• Check to make sure the chicken breasts are cooked by turning each piece of chicken over and cutting it halfway through with a knife. There should be no visible pink. If the chicken is not completely cooked through, place inches a 400 degree oven for five minutes to complete cooking.
• Finish the sauce by placing the softened butter in the pan. Using rubber spatula, work the butter into the sauce as it melts.
• Add capers to the sauce.
• Pour sauce directly on top of chicken breasts. Garnish with lemon wedges.

Steps:

• Using a meat mallet, pound the chicken to flatten a bit. Salt and pepper each piece on both sides and place on a platter. Sprinkle with chopped sage, garlic, red pepper flakes (if using) and olive oil. Massage in the seasoning to distribute, cover and marinate at room temperature for one hour, or refrigerate for up to several hours.
• Heat a wide skillet over medium heat and add 3 tablespoons olive oil. When the oil looks wavy, add the sage leaves and let them crisp for about 30 seconds. Remove and drain.
• Brown the chicken breasts in the oil for about 2 minutes per side, then transfer to a baking dish large enough to fit them in one layer.
• Top each piece with 2 sage leaves, a slice of prosciutto and a slice of fontina. Broil for 2 to 3 minutes, until the cheese is bubbling. Garnish with remaining sage leaves.

Steps:

• Preheat oven to 425 degrees F.
• Heat oil on medium high heat. Season the chicken breast with salt and lightly dust with flour.
• Saute the chicken breast until browned.
• Turn over and brown the other side as well. Remove the chicken breast from the pan and pour off all oil.
• Add wine to the pan and return the chicken breasts to the pan as well. Cover and cook the chicken breasts in the pan, turning once, until an internal temperature of 165 degrees is met.
• Transfer the chicken breasts to a pan and hold.
• Add the garlic, crushed red pepper, and the Alfredo sauce to the wine left in the pan. Bring the sauce to a boil, but do not reduce.
• Remove from the flame and add the Sundried Tomatoes. Place about 2/3 of the sauce in the baking dish, reserving about half of the sundried tomatoes.
• Place the chicken breasts in the baking dish. Top the chicken breasts with mozzarella. Drizzle the remaining sauce with the sundried tomatoes over the top.
• Bake in a 425-degree oven until the sauce becomes bubbly and begins to brown.
• Garnish with parsley and serve.